Go Back
You'll be eating Smoked Paprika Caramel Corn by the handful. This recipe has some freakin' good homemade buttery, sweet caramel flavors happening. | theeverykitchen.com

Smoked Paprika Caramel Corn with Honey Almonds

Course Snack
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 cups
Author my Bottomless Boyfriend


  • 1 standard bag plain popcorn about 8 cups, popped
  • 1/2 to 1 cup honey roasted almonds slivers or whole almonds
  • 3/4 cup unsalted butter
  • 1 1/2 cups packed brown sugar
  • 1/2 teaspoon salt
  • 1 tablespoon McCormick Smoked Paprika*
  • 1/4 cup + 2 tablespoons light corn syrup
  • 1 teaspoon baking soda


  1. Preheat oven to 200 degrees F.
  2. In a large bowl, combine popcorn and almonds.
  3. In a large pot** over medium heat, combine butter, brown sugar, salt, paprika, and corn syrup. Boil for 5 minutes and remove from heat.
  4. Stir in baking soda. The caramel will thin get fluffy and almost double in size.
  5. Pour over the pop corn. Gently stir to coat well.
  6. Bake on a large baking sheet for 1 hour, gently stirring every 15 minutes. Spread on waxed paper to dry.
  7. Eat in fistfuls.

Recipe Notes

*Seriously CANNOT remember whether I used 1 tablespoon or 3 tablespoons. In retrospect, 3 sounds like an awful lot, but just add it and taste, add it and taste.
**Your caramel will double or triple in size when you add the baking soda, so you need to use a large pot.